The effect of different processing methods on the nutritional, anti-nutritional and emulsifying properties of inoculated and no-inoculated Bambara groundnut (Vigna subterranea) cultivars
| dc.contributor.advisor | Van-Hal Penny Hiwilepo | |
| dc.contributor.author | Kapembe, Maria N. P. | |
| dc.date.accessioned | 2025-02-27T11:14:14Z | |
| dc.date.available | 2025-02-27T11:14:14Z | |
| dc.date.issued | 2024 | |
| dc.description | A thesis submitted in fulfilment of the requirements for the Master of Science in Agriculture (Food Science and Technology) | |
| dc.description.abstract | Bambara groundnut (Vigna subterranea) is one of the Namibian underutilised legumes that provides protein, carbohydrates, fats, potassium, magnesium, phosphorus, zinc and iron. Several researchers suggest that Bradyrhizobium inoculation has the capacity to improve nutritional composition of Bambara groundnut. This study evaluated the effects of processing on the nutritional composition, anti-nutritional factor (ANF) and emulsifying property of inoculated and non-inoculated cream, brown and red Bambara groundnut cultivars that were grown in Namibia. The cultivars were roasted for 15, 30 and 45 minutes at a temperature of 140°C respectively and boiled for 30 minutes in a solution of 0.5g/100mL of sodium bicarbonate, sodium chloride, and magnesium sulphate respectively. The beans were blended to flours and analysed. Results indicate that each boiling salt has a unique effect on each nutritional component. Certain nutritional composition increased with an increase in roasting time. Bambara groundnut inoculated with Bradyrhizobium had higher protein and emulsifying properties. Fat content of all inoculated Bambara groundnut was lower after processing. Red Bambara groundnut had the highest fat and protein while brown and cream Bambara groundnut had a higher crude fibre and carbohydrate. Non-inoculated Bambara groundnut had lower minerals compared to other Bambara groundnut reported in other studies. Tannins could not be detected in the Bambara groundnut experimented in this study | |
| dc.identifier.uri | http://hdl.handle.net/11070/3971 | |
| dc.language.iso | en | |
| dc.publisher | University of Namibia | |
| dc.subject | Anti-nutritional Factors (ANF) | |
| dc.subject | Bambara groundnut (BGN) | |
| dc.subject | Boiling | |
| dc.subject | Inoculation | |
| dc.subject | Roasting | |
| dc.subject | University of Namibia | |
| dc.subject | Namibia | |
| dc.title | The effect of different processing methods on the nutritional, anti-nutritional and emulsifying properties of inoculated and no-inoculated Bambara groundnut (Vigna subterranea) cultivars | |
| dc.type | Thesis |